The 22-year-old is no stranger to success, having most recently been named the Southern Lights Salon Culinaire open chef of the region at Cromwell last month.
Since he first began competing in 2006, Mr Clarke has been named the New Zealand commis chef of the year and has represented New Zealand in Dubai, Chile and Sydney in the international Young Commis Chefs competition.
However, his win on Tuesday night was made all the more special by seeing two familiar names on the trophy he kissed on stage.
Former Blanket Bay lodge chefs Jason Dell and Mark Sycamore - the latter in the crowd to cheer Mr Clarke on - had both previously won the title.
"It was quite a special moment to raise the cup and see those names," he said.
"There are young people that have won it, but I would be one of the youngest to win this prestigious award."
After 22 hours of preparation at the ASB Showgrounds on Saturday, Mr Clarke began his winning streak with a static cold display entree and main, for which he took second place and a silver medal.
From there, it was on to three "live" dishes.
Four portions each of a main course and dessert had to be prepared in 90 minutes.
For those, Mr Clarke was also awarded second place and a silver medal.
A live Akaroa-salmon cook-off gave him a first placing and a silver medal before the "mystery box" competition.
Mr Clarke said the chefs each received a box of ingredients and had 15 minutes to prepare a menu.
They then had to complete the dish within an hour.
His efforts saw him take another first placing and a gold medal.
His overall combined score gave him the 2010 title, and a swag of prizes including a Moffat industry oven valued at $6500, Southern Hospitality vouchers valued at $2000, a Delmaine gift basket, $1300 cash and a trip to Akaroa with a ride on the Thundercat.
Blanket Bay general manager Philip Jenkins said he was immensely proud of his young charge and celebrated with "a glass of Champagne" after receiving the phone call at 11pm on Tuesday.
"It's fantastic; we are very proud of him.
"I think it's testament to the fact Blanket Bay invests a hell of a lot in our chefs ... They have got our support and Joseph has come up tops."
Mr Clarke said he was looking forward to a bright future in the industry.
"I'm prepared now to look for other options. The world is my oyster: it's up to me where I want to focus."
